I’ve been tied up for a couple of weeks, so my wonderful sister Nadalyn, has graciously stepped in and made us a chicken pot pie. Before I turn this over to her, I have to say that this recipe is SO Nadalyn. I cook meals with a lot of leftovers because I learned not to waste anything from my mother, but Nadalyn – she has taken it to a whole new level. She is the frugalista of leftovers and this chicken pot pie is a great example. It’s all yours Babe…

My husband’s aunt and uncle made a living running a diner in a small rural town. They were the sweetest, kindest, most generous couple you ever met. Honestly, I think that was the main reason people ate at their diner, and also the fact that their diner was one of only two sit-down eateries in town. His aunt’s chicken pot pie was her staple. It was the diner’s special every day and the dish she brought to all family gatherings. Unfortunately, we use to say that the closest a chicken got to her pot pie was if one ran past on the road. The dish consisted primarily of a small bag of frozen mixed vegetables in thickened chicken stock covered with a pie crust in a restaurant size baking pan. It was a game among us seeing if anyone would actually find a piece of chicken in their serving of pie. That’s where I got the tongue-in-cheek name for my dish.

My version of classic chicken pot pie is a hearty dish with lots of chicken and a mix of non-standard veggies. It is also the lazy girl’s pot pie because I don’t make a pie crust. I use biscuits instead. Plus, I really don’t like to bake that much, despite my Cushaw cake recipe MJ posted several weeks ago. I am very much about repurposing and using what you have on hand, so the point of this dish is to use whatever is leftover in the fridge, including the biscuits. Some of the local fried chicken takeout places around here provide biscuits along with the chicken. We never eat all the biscuits so I freeze them for another time. This is a good way to use them up. I hope you like it.

Instructions

If you aren’t using leftover biscuits, then bake the biscuits according to package directions, but don’t overcook. When cooled down, slice each biscuit in half horizontally and set aside. If using leftover biscuits, just cut in half as shown.

Preheat oven to 375 degrees F. or leave on after baking biscuits.

Toss the shredded chicken with the asparagus, mushrooms, cooked carrots, and whatever already cooked greens you are using.

In a pot of boiling water, blanch the scallions, celery, and raw carrots.When the carrots become tender, remove the blanched veggies with a slotted spoon to preserve the vegetable broth for another use. Add the vegetables to the chicken mixture.

In a large boiling pot combine the chicken broth, beer, bay leaves, salt, pepper, and tarragon. Bring to a boil and add the buttermilk. Reduce heat and simmer until you have the right amount of broth. You want enough broth to surround the chicken and veggies but not so much that it is soupy. It will be slightly thick.

Remove the bay leaves. Add the butter.

Whisk together 3 tbsp. cornstarch and 1/2 cup milk. Add to beer mixture and stir constantly until thick and bubbly.

Transfer the chicken and veggies to a 9 by 13 casserole dish. Slowly pour the sauce evenly over the filling.

Place biscuits over the chicken mixture with the cut sides up.

Bake in the preheated oven for 20 minutes or until the biscuits are lightly brown.

This can be divided into smaller pans, covered, and frozen for later if it’s too much for one sitting. Bake and cool before freezing and thaw thoroughly before rewarming in the oven or microwave.

Kitchen Notes

The chicken or turkey – Roast chicken from the deli works great for this, particularly if you are in a hurry. Also, when we have leftover chicken I usually freeze it and continue to add to it until there is enough for another meal. There is usually a container of some amount of shredded chicken on hand. This pot pie is also a great way to use up leftover holiday turkey bits and pieces.

The beer – I have tried a regular lager but it doesn’t impart the right flavor. A dark beer is definitely better. Here in Texas we have a great local beer named Shiner Bock that is terrific. I have also used Bass Ale and that works well too. No need to measure the beer, just pour in half of a normal 12 oz. bottle and drink the rest.

The veggies – First of all, the measurements for the vegetables are not exact. Use what you have on hand and add more or less of what you like. You can use many different veggies in this – peas, pieces of potato, lima beans, whole kernel corn, and artichoke hearts (I used steamed fresh, not canned hearts). All of the vegetables should be pre-cooked.

There are a few veggies that don’t work too well. Green snap beans get too mushy. You could use broccoli but if it cooks too long it gets mushy and dominates the flavor of the dish. Broccoli rabe works o.k. if you don’t use too much.I suggest that you don’t use more than 2 green vegetables at a time, such as peas and greens, or asparagus and peas, or greens and artichoke hearts. I like lots of veggies but don’t get carried away. There should be no more than a 50/50 ratio of vegetables to meat.

Greens other than those listed also get mushy and can be bitter. The greens should be sautéed and seasoned before adding. MJ teases me about being one of the only people in the world that would have beet greens on hand. Beets are my husband’s favorite vegetable so I cook them frequently. If you haven’t tried the tops of fresh beets you are missing a treat. The greens are the best part and are more versatile than a lot of other greens. Sometimes I throw the greens in with the beet roots when I’m cooking them, but I mostly use them in other dishes – omelets, quiche, soups, stews – to name a few. John and Laurie at RV Cajun Cooking have a great shrimp and beet greens wrap recipe. I’ve tried it (decrease the amount of mayo) and it was delish.

If you use a regular onion instead of scallion, blanch it with the celery and carrots, to keep it from being too overpowering.

The reason I said to reserve the broth the vegetables were cooked in is because this is excellent broth for use as a base for a soup or stew later. So, as soon as the vegetable water cools, pour it into a freezer container and freeze.

The biscuit layer(s) – I have made this with a layer of biscuits on the bottom and the top. My son likes lots of biscuits. If you are like him, use twice as many biscuits, one layer on the bottom and one on the top with the filling in between. The rest of us don’t need the extra calories and prefer just the top layer.

I felt like I just had the most delicious, comforting meal with two warmest hostesses in the family on a lazy weekend. I know dishes would be taken care off as well, so I would excuse myself and take a looong nice nap…Thanks Nad & MJ!:)

I am like you, I use what I have left in the fridge and then cook a dish around it. I am also not in to baking, so your take on pot pie is something I can definitely do. Thank you Nadalyn and MJ for this wonderful recipe.

I have been craving homemade pot pie, something homey, and delicious about the dish! I totally understand being busy, I hope you are able to relax now:-) Your chicken pot pie looks fabulous, I wish I could steal some right now:-) Hugs, Terra

This looks really good – my meals like this are never the same two times in a row, because I also use whatever veggies are in the fridge. In fact a meal like this every week or so is a must, to make sure I get everything used up!

I loved this hilarious story and I love this chicken pie. The way the biscuits are used here is for me one of the biggest creative touches I have seen in recent years. Nadalyn, I am in awe of your ingenuity!

Thank you soo much Sissi! It’s like MJ said – we were taught not to waste ANYTHING! We’ve tried to teach our children that being frugal is not doing without. It’s laying a foundation for always having what you need and later what you want.

Yummy, chicken pot pie has been on my “must make” list for ages! I’m going to make it one day, but my mental block is how to make it flavorful…I can’t imagine that just chicken and veg will give it the flavor I want. I like the idea of tarragon, and the beer in this recipe sounds fascinating, but maybe a little adventurous for me to begin with Thanks for the inspiration!

Debbie, it’s actually super simple, especially since most of it is leftover and you just throw it in together. The tarragon and beer give it the unique and refined, but not over the top flavor. Hope you give it a shot.

My husband and I are left-over loving freaks too and like you and your mother, we just hate to waste a morsel of precious food! And this post about one of our absolute favorite entrees (chicken pot pie) is one of the best that I’ve ever read. It’s a keeper and I’m pinning and bookmarking it! My husband thanks you! So glad to have found and now following your blog!

Wow Roz, thank you so much. I’m glad you and the hubby like the recipe. I know you will enjoy following MJ’s blog. She’s a super special person. She puts her all into everthing she does, and then some. He recipes are “de bomb.”

Thanks Carolyn. I came up with this recipe when I was working two jobs and cooking for the family everyday too. I had to have a way to do it that was easy and economical. As they say, necessity is the mother of invention.

Nadalyn, you’re hilarious: “we use to say that the closest a chicken got to her pot pie was if one ran past on the road” – too funny! And it actually reminds me of the time my older brother tried to split a chicken leg 10 ways for our school lunches (I come from a family of 10 kids) – can you imagine? anyhow the darn chicken sandwich consisted mostly of mayo and bread with a hair of chicken in the middle but the story remains legendary in our family ;-).

Kindness and generosity go a long way and I’d probably be hanging out at your aunt’s diner for those reasons too. Admittedly though, I like your fully loaded version with the unique mix of veggies.

Thanks Karen. We are originally from Louisiana but this is our second go-round in Texas (with a stint in CA in the middle). Glad to be back. We’re starting to think of ourselves as Texans. It kinda gets in the blood.

I used to live in Texas and always loved Shiner Bock. Fortunately I’m sometimes seeing it in stores here, too. Anyway, really like the idea of biscuits for the dough – chicken pot pie really only needs a top crust, IMO, so this is perfect. Never thought to put asparagus or beet greens in my chicken pot pie, either – really wonderful idea! Good stuff and great guest post – thanks.

When I first started dating The Hubs, he was buying chicken pot pie in bulk from Sam’s and loving them. I have stopped that practice! But, he does love a good chicken pot pie and I have not made him any in a long time.